Mixed pepper and sausage pizza

Published 1 August, 2016

Using a ready-made base makes this pizza recipe simplicity itself. Ideal for a Friday night treat.

SmartPoints values per serving 0

Takes 25 minutes
Serves 2

4 reduced fat sausages (228 g)
1 teaspoon mixed dried herbs
150 g pizza base
3 tablespoons passata with onion and garlic
½ x 280 g jar mixed pepper antipasto in balsamic vinegar, drained (reserve 2 tablespoons of the liquid)
½ x 125 g packet light mozzarella, drained and torn
mixed salad leaves, to serve
a few fresh basil leaves, to garnish (optional)

1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Squeeze the sausage meat from the skins into a bowl and mix together with the herbs. Shape into 12 balls and set aside.

2. Place the pizza base on a non-stick baking sheet. Spread with the passata, then top with the antipasto, mozzarella pieces and sausage balls. Bake for 12–15 minutes, or until bubbling.

3. Toss the salad leaves with the reserved liquid from the antipasto jar and serve with the pizza. Garnish with the basil, if using.